Stewed Callaloo

  • Yield 2 servings


1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 carrot, peeled and grated
2 sprigs fresh thyme, left on stem
4 cups firmly packed chopped callaloo, spinach or greens
1 medium tomato, chopped
1/4 teaspoon sea salt
Freshly ground black pepper


  1. Heat oil in a large nonstick saute pan over medium-high heat. Add onion, garlic, carrot and thyme; saute 2 minutes, until slightly softened.
  2. Add callaloo and tomato. Continue to saute, stirring frequently, 3 to 4 minutes. Add salt and pepper. Saute until vegetables are tender.

Recipe by Chef Steve Petusevsky.



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